There are two things to love about Taste of Home recipes – most have been tried by home cooks just like you and many are old favorites with a new twist.

A traditional apple pie is packed with flavor and nostalgia.

“You’ll love the smell in your kitchen — and the smiles on everybody’s faces — when you make this scrumptious pie that’s drizzled with caramel sauce,” said Gloria Castro. “It takes me back home to Virginia and being at my granny’s table.”

Or substitute pears for apples and create a different taste altogether, said Ken Churches.

“A wide slice of this festive fruity pie is a great end to a delicious meal,” Churches said on the Taste of Home website. “The mellow flavor of pears is a refreshing alternative to the more common pies for the holidays. It’s nice to serve a dessert that’s a little unexpected.”

Her holiday treat features a praline-like topping. You’ll be introduced to more Taste of Home recipes at the Newspapers in Educations’ Taste of Cooking Show on Sept. 27.

The event is scheduled to begin at 6:30 p.m. at Shelby High School’s Malcolm Brown Auditorium, and doors will open at 4 p.m. Local vendors will set up tables with food, pottery, makeup and other items. Scheduled vendors include Fatz and Pizza Inn. All proceeds will support the location Newspapers in Education program.

WANT TO GO?

What: Taste of Home Cooking Show

When: Doors open at 4 p.m. and the cooking begins at 6:30 p.m. on Thursday, Sept. 27

Where: Malcolm Brown Auditorium at Shelby High School

Why: To benefit Newspapers in Education, which integrates news and awareness in schools’ curricula

How: Purchase tickets for $12 at The Star, 315 E. Graham St., Shelby, or $15 at the door.

FALL PEAR PIE

Prep: 15 minutes Bake: 55 min. + cooling

Yield: 8 Servings

8 cups thinly sliced peeled pears

¾ cup sugar

¼cup quick-cooking tapioca

¼ tsp. ground nutmeg

Pastry for double-crust pie (9 inches)

1 egg, lightly beaten

¼ cup heavy whipping cream, optional

In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.

Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg

Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool. Yield: 8 servings.

CARAMEL-PECAN APPLE PIE

Prep: 45 min. Bake: 55 min. + cooling

Yield: 8 Servings

7 cups sliced peeled tart apples

1 tsp. lemon juice

1 tsp. vanilla extract

¾ cup chopped pecans

1/3 cup packed brown sugar

3 Tbs. sugar

4 ½ tsp. ground cinnamon

1 Tbs. cornstarch

¼ cup caramel ice cream topping, room temperature

1 unbaked pastry shell (9 inches)

3 Tbs. butter, melted

Streusel topping

¾ cup all-purpose flour

2/3 cup chopped pecans

¼ cup sugar

6 Tbs. cold butter

¼ cup caramel ice cream topping, room temperature

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.

STREUSEL SQUASH DESSERT

Prep: 1 hour Bake: 55 min. + chilling

Yield: 15-18 Servings

Crust

1½ cups all-purpose flour

¼ cup sugar

¼ cup confectioners’ sugar

½ cup cold butter

Streusel topping

¼ cup packed brown sugar

2 Tbs. all-purpose flour

1 tsp. ground cinnamon

2 Tbs. cold butter

1 cup chopped pecans

Filling

1 medium butternut squash (4 pounds), peeled, seeded and cubed

1 cup sugar

1/3 cup packed brown sugar

¼ cup cornstarch

3 tsp. ground cinnamon

1 tsp. salt

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. ground cloves

2 cans (12 ounces each) evaporated milk

4 eggs

Whipped cream and additional cinnnamon, optional

In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown.

In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

Transfer to a blender or food processor; cover and process until smooth.

In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping.

Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight.